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Ingredients

• 1 medium Green Cabbage (about 2 lb, outer leaves removed, core trimmed)
• 2 tablespoons Unsalted Butter (softened, cut into pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Chicken Bouillon Powder (or vegetable bouillon for vegetarian version)
• 1 teaspoon Creole Seasoning (store‑bought or homemade blend)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the cabbage.

   Time: PT5M

   Temperature: 375°F

2. Trim and Core the Cabbage

   Place the cabbage on a cutting board. Remove the outer leaves, cut off the top quarter, and carefully cut a shallow well through the core using a sharp chef's knife so the sauce can pool inside.

   Time: PT5M

3. Make the Garlic‑Butter Sauce

   In a mixing bowl, combine the butter, olive oil, minced garlic, paprika, chicken bouillon, Creole seasoning, salt, and pepper. Stir until the butter is broken up and the mixture is uniform.

   Time: PT5M

4. Season the Cabbage

   Brush the exterior of the cabbage generously with half of the sauce, making sure to coat the leaves. Spoon the remaining sauce into the cavity you created in the core.

   Time: PT5M

5. Wrap and Bake

   Place the seasoned cabbage on a baking sheet, wrap it loosely but tightly in aluminum foil to trap steam, and bake for 45 minutes.

   Time: PT45M

   Temperature: 375°F

6. Finish and Serve

   Remove the foil carefully (steam will be hot). Drizzle any remaining sauce over the top, sprinkle with chopped parsley, and slice into wedges for serving.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

5 g